Szechuan Pork Stir Fry

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Stir-fried pork in a Szechuan-style sauce. This Chinese recipe is prepared with ginger, carrots, sugar snap peas and chillies. And it’s delicious!

Szechuan Pork Stir Fry
Prep time
Cook time
Total time
Serves: 4
  • 3 tablespoons soy sauce
  • 1 ½ tablespoons cornflour
  • 1 tablespoon water
  • 500g pork fillet, cubed
  • 1 lime, juiced
  • 2 tablespoons rice vinegar
  • 3 teaspoons dark sesame oil
  • 1 tablespoon groundnut oil
  • 3 teaspoons minced fresh root ginger
  • 2 green chillies, chopped
  • 1 carrot, cut into long thin strips
  • 75g sugar snap peas
  • 1 large tablespoon chilli oil
  • ½ bunch spring onions, chopped
  • 50g finely chopped peanuts
  1. In a medium bowl, combine 2 tablespoons of soy sauce, 1 tablespoon cornflour and water. Mix until smooth and free of lumps. Stir in the pork cubes. Cover and place in the refrigerator for 30 to 45 minutes.
  2. In a small bowl, mix the lime juice with 1 tablespoon soy sauce, vinegar, 1 teaspoon cornflour and sesame oil. Leave to one side.
  3. Remove the pork from the refrigerator. In a large frying pan or wok, heat the groundnut oil until hot. Stir in the ginger and chillies and stir-fry for 1 minute. Then add the pork, carrots and peas. Stir-fry for 6-8 minutes or until pork is tender.
  4. Pour in lime mixture, reduce heat and simmer until sauce thickens, about another 6 to 8 minutes. Remove from heat and mix in the chilli oil, spring onions and peanuts.

Enjoy your Chinese meal!

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